Cabbage Rolls

In a large pot of water, covering about half of the cabbage, bring to a boil, then turn cabbage head.

Boil about 5 minutes until soft and pliable.

Mix ground beef, rice, onion and a few of the tomatoes that have been crushed.

Into bottom of a large pot, pour the sauerkraut.

Take off 1 leaf of cabbage at a time. Place a small ball of meat mixture in center. Wrap leaf like a little package.

Lay on top of sauerkraut with folded side down. Continue until all meat is used. Pour remaining tomatoes (crushed) over cabbage rolls. Cook on slow burner for 1 to 1 1/2 hours. Keeps well. Recipe may be doubled.

Goes good with mashed potatoes and corn bread.